Instructions

• Line a baking sheet or pan with parchment paper. Chop all 4 Lindt CLASSIC RECIPE Salted Pretzel bars and all 4 Lindt CLASSIC RECIPE Milk Chocolate bars. Divide the chopped pieces into two equal portions: Portion A = 2 pretzel bars + 2 milk chocolate bars; Portion B = the remaining 2 pretzel bars + 2 milk chocolate bars.
• Melt Portion A together until smooth using a double boiler or the microwave at 50% power in 30-second increments, stirring well between increments.
• Pour the melted chocolate from Portion A onto the parchment and spread into an even layer (any shape) to form the bottom of the bark. Set this layer aside to firm: about 1 hour at room temperature or until firm. (If you need to speed setting, you may chill it briefly in the refrigerator.)
• While the bottom chocolate is setting, make the peanut butter filling: in a bowl combine 1 cup creamy peanut butter, 2/3 cup powdered sugar, and 1/2 teaspoon vanilla extract. Mix until the sugar is fully incorporated and the mixture is thick and spreadable.
• Once the bottom chocolate is firm, gently spread the peanut butter filling over it, leaving a 1-inch border around the edges. Smooth or press the filling evenly. Place the pan in the refrigerator and chill until the peanut butter layer is firm, about 1 hour.
• Melt Portion B (the reserved chopped chocolate) until smooth using the same method as before.
• Remove the pan from the refrigerator. Gently spread the melted Portion B chocolate over the peanut butter layer, fully covering it and meeting the bottom chocolate at the edges.
• Immediately top the melted chocolate with 1 cup mini pretzel twists, pressing them in lightly so they adhere. Reserve and crush a small amount of the mini pretzels if you want extra sprinkle on top.
• Melt the 1/3 cup peanut butter (for the drizzle) in a double boiler or in the microwave in short bursts until pourable, then drizzle it over the top of the bark.
• Let the finished bark set until firm: about 1 hour at room temperature or chill in the refrigerator to speed up setting. Break into pieces once fully set.
• Store at room temperature for up to about one week, or keep longer in the refrigerator or freezer.